This is a traditional Japanese sauce made with sake, pickled plums and shaved dried bonito. Before soy sauce, this was the most commonly used sauce for 250 years during the Edo period.

We use irizaké in vinaigrettes, beurre blanc sauce, and finish our stocks with it as a seasoning. To me personal, it gives a lot of depth into a dish and that is what I want, simplistic food but bursting with great flavour.


recipe by Martijn Defauw (restaurant Rebelle)

hamachi sashimi | kohlrabi | irizaké



  1. Filet the hamachi & cut the loin into fine sashimi.
  2. Keep refrigerated until needed.



  1. Peel the kohlrabi & cut into long ribbons. Roll the ribbons up to a big roll, put in a vacuum bag & seal with the irizaké vinaigrette.
  2. Keep ice cold till needed.


irizaké vinaigrette:

  • 100g rice vinegar
  • 200g olive oil
  • 100g irizaké
  • 40g soy sauce
  • 20g ginger juice
  • 200g of cooked tapioca pearls


Stir everything together.


sushi rice:

  • 200g sushi rice
  • 350g water
  • 1 piece of kombu
  • 100g irizaké


  1. Rinse the rice under cold water until the water is clear.
  2. Soak the rice for 30 minutes.
  3. Cook the rice until tender in the water with the kombu, add the irizaké vinegar en keep at room temperature.


Build the dish:

In the bottom add the sushi rice, cover with pickled ginger & the sashimi, cover with a spiral of kohlrabi, put the vinaigrette over it tableside.